James Peterson

Salmon and Truffle Hure

Preparation info
  • Yield:

    4

    First-course Servings
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

This hure is made by layering very thin, lightly cooked slices of salmon with sliced truffles and truffle-flavored meat gelée. The hure is then allowed to set in a truffle-lined bowl so that once unmolded, it is completely black and shining with gelée.

Ingredients

skinless salmon fillet 8 oz

Method

  1. Preheat the oven to 300°F (150°C). Slice the salmon into squares about 5 inches (12.5 c